Baked Goods Internal Temperature Chart
This is a link to an article from ChefsTemp. It will help you decide if your baked goods are finished baking. “If you thought that…
Category: Information
Understanding Wheat
By Mark Gunderman Let’s talk about wheat. There are hundreds of different varieties of wheat. Each variety has different properties related to yields, disease resistance,…
25 Sourdough Clean up Hacks – Smart Ways to Minimize the Mess.
(1) Keep Starter in a Generously Sized Container. Ideally use a container that will allow your starter to expand 3-4x it’s size after mixing. I…
Sourdough Bread, Which Method is Best?
I’ve had people write and ask me which method is the “right or best” way to bake sourdough bread. That’s an easy question to answer…
Salt and its Effect in Bread Baking
Salt is an important ingredient in bread baking. It’s a tool in the hands of savvy bakers which can be used in many ways. Once…
Protecting Gluten in a Weak Dough
Autolyse, it’s what everyone does. However, were you aware that doing an autolyse when you are dealing with a weak dough can be detrimental? During…